CN104000061A - Method for preparing rose sauce - Google Patents
Method for preparing rose sauce Download PDFInfo
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- CN104000061A CN104000061A CN201410180292.1A CN201410180292A CN104000061A CN 104000061 A CN104000061 A CN 104000061A CN 201410180292 A CN201410180292 A CN 201410180292A CN 104000061 A CN104000061 A CN 104000061A
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- rose
- rose paste
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- sauce
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- 241000220317 Rosa Species 0.000 title claims abstract description 86
- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000009923 sugaring Methods 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 239000002562 thickening agent Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims description 12
- 239000010935 stainless steel Substances 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 6
- 244000263375 Vanilla tahitensis Species 0.000 claims description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 6
- 235000019219 chocolate Nutrition 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 238000004383 yellowing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 241000894007 species Species 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010013935 Dysmenorrhoea Diseases 0.000 description 2
- 241000959718 Rosa arvensis Species 0.000 description 2
- 235000004097 Rosa arvensis Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010040849 Skin fissures Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical field of medicinal and edible homology food, and particularly relates to a method for preparing a rose sauce. In recent years, a rose source with rose as raw material begins to appear in markets, but the rose sauce is not good in stability, has a difficult that rose sauce color browning happens along with the storage time, and has relatively single taste. The rose sauce is prepared by the following steps: separating petals, screening, weighing, carrying out color protection, loading in a machine and kneading and rubbing, twisting, barreling and weighing, sugaring, preparing a compound thickener, blending, concentrating at normal pressure, carrying out taste blending, simmer with a small fire, carrying out quantitative filling, carrying out steam sterilization, and carrying out cooling storage. The rose source reserves various beneficial components in rose, is good in mouthfeel, and is a natural healthy food. The process technology reserves a rose natural rose red color to a greatest degree; and at the same time, the rose sauce is blended with different kinds of taste agents, thereby expanding the rose sauce species, and making consumers have more wide selection area.
Description
Technical field
The invention belongs to integration of drinking and medicinal herbs food technology field, especially relate to a kind of preparation method of rose paste.
Background technology
Raw material of the present invention is the rose that originates from hotan.With field rose happiness sunlight, drought-enduring, waterlogging, also can cold resistant, suitable growth is in more fertile sand.Within 1 year, only open once and spend, growth is slow, yields poorly.After plucking, directly enter airtight standardized production, fully retain natural rose composition, The scent of flowers assails the nostrils, and pleasant impression is far away.With field rose be the flowers of dietotherapeutic, there is good edibility and health care, be also to produce superior cosmetics indispensable flowers.
Rose paste is a kind of nutritious food, has nourishing function of liver and spleen.More than the 10 kind of chronic diseases such as stomach trouble, pain in waist and lower extremities, rheumathritis, bronchitis are had to auxiliary curative effect.Also be body-building food, long-term eating can prevent chapped skin, aging, has skin care effect simultaneously.Can have one's ideas straightened out, except extravasated blood, be the gynopathic active drug for the treatment of, promoting blood circulation to remove blood stasis, and treatment dysmenorrhoea effect is remarkable.The gynaecological diseases such as rose paste can directly be eaten, and also can wash by water and drink, and has fragrant body body beautification, regulates endocrine, treatment dysmenorrhoea.
Rose paste taking rose as raw material starts occurring on the market in recent years, but be all to make with craft or individual workship of family mode, for suitability for industrialized production rose paste, rose paste stability is bad, is a difficult point with storage time rose paste color generation brown stain, and in formula, carbohydrate additive comparison of ingredients is many, account for 60%-70%, sweetness ratio is higher, and taste is more single, fewer for consumer's selection.
Summary of the invention
The object of this invention is to provide a kind of preparation method of rose paste, it is early stage fresh rose to be protected to look in suitability for industrialized production, farthest retains the natural rose of rose; Meanwhile, adopt different types of taste agent to allocate rose paste, expand the kind of rose paste, make consumer's selection face more extensive.
Technical scheme of the present invention is:
The preparation method of above-mentioned rose paste comprises the steps:
(1) petal separates: by open fresh flower, be poured on stainless steel workbench, fresh flower is carried out to separating of Hua Di and petal, the petal of separator well and the flower base of a fruit are put into respectively to clean circulating frame;
(2) sieve: the about 500g of petal after separation pours in the sieve of 0.5 × 0.5cm eye and screens, require in the middle of petal without the flower base of a fruit, without pollen and other foreign matters;
(3) weigh: processed good roseleaf is weighed, and the weight of every basket must not exceed 4000g, so as not to will spend press solid after, petal produce thermal yellowing, turn white rotten;
(4) protect look: roseleaf is poured into the water that contains citric acid, in the water of citric acid: water=3:100, soaked after 3 hours and take out, place on screen cloth water is drained;
(5) upper machine is rubbed: first fresh flower lobe, white granulated sugar are weighed and are ready to respectively according to 1:1 ratio, then fresh flower lobe is dropped in barrel, again white granulated sugar is thrown in barrel, gross weight must not exceed 8000g/ time, start kneading machine, the situation of change that checks material in equipment running process, until white granulated sugar all incorporates in fresh flower lobe, the time is 8-10min;
(6) twisted flower: by rub mix spend sugar slowly to send in winch spool to carry out twisted flower, place the stainless steel cask of cleaning at feed opening, noting adding materials can not be too much, in order to avoid affect motor damage;
(7) barrelling is weighed: the raw material sauce having twisted is poured in stainless steel cask and weighed, and every barrel of basis weight that varies in size differs, and the highest loading amount distance of raw material sauce is that the about 4cm of bung place is the highest liquid level;
(8) sugaring: the raw material sauce of barreled is tanned by the sun in the sun and carries out sugaring, in the process of tanning by the sun, every 15 days needs, raw material sauce is transported to and in workshop, carries out stir process, after stir process, to again seal, again be transported to and under sunlight, carry out sugaring, the sugaring cycle is 80 days, and according to the difference of spending sugared ratio, barrelage and use container, it is short that the amount of cure time has length to have; By stirring, raw material sauce is fully merged, the slaking of raw material sauce;
(9) composite thickening agent: in slaking raw material sauce: the ratio of pectin: agar powder: water=1:0.05:0.09:4 takes pectin and agar mixes, and adds lentamente the water of 100 DEG C of left and right, limit adds waterside stirs, to dissolving completely, stand-by;
(10) allotment: add in proportion: slaking raw material sauce: citric acid: white granulated sugar: potassium sorbate: water=1:0.001:0.5:0.0005:4, proportionally carry out weighing and burden, the ratio preparing is dropped in mixer and stirred;
(11) normal pressure is concentrated: by concentrated deployed solution normal pressure in jacketed pan, and fully stir, to prevent that the bottom of a pan from burning, concentration time is wanted suitably, general concentration time is 30min, adds lentamente the agent of consoluet pectin agar composite thickening in concentration process; Again according to concentrated raw material sauce: the ratio of ethyl maltol: honey=1:0.001:0.1 is added ethyl maltol, honey forms rose paste;
(12) taste allotment: add different taste agent rose paste is carried out to taste allotment;
(a) original flavor rose paste: do not add any taste agent;
(b) caf rose paste: add 10g ground coffee in above-mentioned rose paste, 50g cream;
(c) chocolate flavoured rose paste: add 80g chocolate mass in above-mentioned rose paste;
(d) vanilla flavored rose paste: add 5g vanilla in above-mentioned rose paste;
(e) salty sweet taste rose paste: add 20g salt in above-mentioned rose paste, 50g cream;
(f) honey taste rose paste: add 10g honey in above-mentioned rose paste;
(13) little fiery infusion: the rose paste of above-mentioned taste allotment continues little fire to be endured, and stirs while enduring, and stops heating after 30min;
(14) quantitative filling: by the each taste rose paste preparing, put into the dual-purpose bottle placer of cream liquid, measure according to the rules filling and weigh its weight on electronic scale, spiral cover seals;
(15) steam sterilizing: by quantitative filling the rose paste sealed mouthful, be placed in stainless steel pallet, fill as to greatest extent with every pallet, carry out steam sterilizing in steam sterilizing chamber, sterilising temp is 105 DEG C, and the time is 15min;
(16) cooling storage: the rose paste after sterilizing is cooled to room temperature, then storage, storage temperature need be controlled at 20 DEG C～36 DEG C.
Beneficial effect of the present invention is:
Adopt the rose paste of this technique made, retained multiple beneficial composition in rose, and good mouthfeel, be a kind of food of natural health.This technology farthest retains the natural rose of rose; Meanwhile, adopt different types of taste agent to allocate rose paste, expand the kind of rose paste, make consumer's selection face more extensive.
detailed description of the invention:
Below in conjunction with detailed description of the invention, the invention will be further described.
Preparation method of the present invention is:
(1) petal separates: by open fresh flower, be poured on stainless steel workbench, fresh flower is carried out to separating of Hua Di and petal, the petal of separator well and the flower base of a fruit are put into respectively to clean circulating frame;
(2) sieve: the about 500g of petal after separation pours in the sieve of 0.5 × 0.5cm eye and screens, require in the middle of petal without the flower base of a fruit, without pollen and other foreign matters;
(3) weigh: processed good roseleaf is weighed, and the weight of every basket must not exceed 4000g, so as not to will spend press solid after, petal produce thermal yellowing, turn white rotten;
(4) protect look: roseleaf is poured into the water that contains citric acid, in the water of citric acid: water=3:100, soaked after 3 hours and take out, place on screen cloth water is drained;
(5) upper machine is rubbed: first fresh flower lobe, white granulated sugar are weighed and are ready to respectively according to 1:1 ratio, then fresh flower lobe is dropped in barrel, again white granulated sugar is thrown in barrel, gross weight must not exceed 8000g/ time, start kneading machine, the situation of change that checks material in equipment running process, until white granulated sugar all incorporates in fresh flower lobe, the time is 8-10min;
(6) twisted flower: by rub mix spend sugar slowly to send in winch spool to carry out twisted flower, place the stainless steel cask of cleaning at feed opening, noting adding materials can not be too much, in order to avoid affect motor damage;
(7) barrelling is weighed: the raw material sauce having twisted is poured in stainless steel cask and weighed, and every barrel of basis weight that varies in size differs, and the highest loading amount distance of raw material sauce is that the about 4cm of bung place is the highest liquid level;
(8) sugaring: the raw material sauce of barreled is tanned by the sun in the sun and carries out sugaring, in the process of tanning by the sun, every 15 days needs, raw material sauce is transported to and in workshop, carries out stir process, after stir process, to again seal, again be transported to and under sunlight, carry out sugaring, the sugaring cycle is 80 days, and according to the difference of spending sugared ratio, barrelage and use container, it is short that the amount of cure time has length to have; By stirring, raw material sauce is fully merged, the slaking of raw material sauce;
(9) composite thickening agent: in slaking raw material sauce: the ratio of pectin: agar powder: water=1:0.05:0.09:4 takes pectin and agar mixes, and adds lentamente the water of 100 DEG C of left and right, limit adds waterside stirs, to dissolving completely, stand-by;
(10) allotment: add in proportion: slaking raw material sauce: citric acid: white granulated sugar: potassium sorbate: water=1:0.001:0.5:0.0005:4, proportionally carry out weighing and burden, the ratio preparing is dropped in mixer and stirred;
(11) normal pressure is concentrated: by concentrated deployed solution normal pressure in jacketed pan, and fully stir, to prevent that the bottom of a pan from burning, concentration time is wanted suitably, general concentration time is 30min, adds lentamente the agent of consoluet pectin agar composite thickening in concentration process; Again according to concentrated raw material sauce: the ratio of ethyl maltol: honey=1:0.001:0.1 is added ethyl maltol, honey forms rose paste;
(12) taste allotment: add different taste agent rose paste is carried out to taste allotment;
(a) original flavor rose paste: do not add any taste agent;
(b) caf rose paste: add 10g ground coffee in above-mentioned rose paste, 50g cream;
(c) chocolate flavoured rose paste: add 80g chocolate mass in above-mentioned rose paste;
(d) vanilla flavored rose paste: add 5g vanilla in above-mentioned rose paste;
(e) salty sweet taste rose paste: add 20g salt in above-mentioned rose paste, 50g cream;
(f) honey taste rose paste: add 10g honey in above-mentioned rose paste;
(13) little fiery infusion: the rose paste of above-mentioned taste allotment continues little fire to be endured, and stirs while enduring, and stops heating after 30min;
(14) quantitative filling: by the each taste rose paste preparing, put into the dual-purpose bottle placer of cream liquid, measure according to the rules filling and weigh its weight on electronic scale, spiral cover seals;
(15) steam sterilizing: by quantitative filling the rose paste sealed mouthful, be placed in stainless steel pallet, fill as to greatest extent with every pallet, carry out steam sterilizing in steam sterilizing chamber, sterilising temp is 105 DEG C, and the time is 15min;
(16) cooling storage: the rose paste after sterilizing is cooled to room temperature, then storage, storage temperature need be controlled at 20 DEG C～36 DEG C.
Claims (1)
1. a preparation method for rose paste, is characterized in that comprising the steps:
(1) petal separates: by open fresh flower, be poured on stainless steel workbench, fresh flower is carried out to separating of Hua Di and petal, the petal of separator well and the flower base of a fruit are put into respectively to clean circulating frame;
(2) sieve: the about 500g of petal after separation pours in the sieve of 0.5 × 0.5cm eye and screens, require in the middle of petal without the flower base of a fruit, without pollen and other foreign matters;
(3) weigh: processed good roseleaf is weighed, and the weight of every basket must not exceed 4000g, so as not to will spend press solid after, petal produce thermal yellowing, turn white rotten;
(4) protect look: roseleaf is poured into the water that contains citric acid, in the water of citric acid: water=3:100, soaked after 3 hours and take out, place on screen cloth water is drained;
(5) upper machine is rubbed: first fresh flower lobe, white granulated sugar are weighed and are ready to respectively according to 1:1 ratio, then fresh flower lobe is dropped in barrel, again white granulated sugar is thrown in barrel, gross weight must not exceed 8000g/ time, start kneading machine, the situation of change that checks material in equipment running process, until white granulated sugar all incorporates in fresh flower lobe, the time is 8-10min;
(6) twisted flower: by rub mix spend sugar slowly to send in winch spool to carry out twisted flower, place the stainless steel cask of cleaning at feed opening, noting adding materials can not be too much;
(7) barrelling is weighed: the raw material sauce having twisted is poured in stainless steel cask and weighed, and every barrel of basis weight that varies in size differs, and the highest loading amount distance of raw material sauce is that the about 4cm of bung place is the highest liquid level;
(8) sugaring: the raw material sauce of barreled is tanned by the sun in the sun and carries out sugaring, in the process of tanning by the sun, every 15 days needs, raw material sauce is transported to and in workshop, carries out stir process, after stir process, to again seal, again be transported to and under sunlight, carry out sugaring, the sugaring cycle is 80 days, and according to the difference of spending sugared ratio, barrelage and use container, it is short that the amount of cure time has length to have; By stirring, raw material sauce is fully merged, the slaking of raw material sauce;
(9) composite thickening agent: in slaking raw material sauce: the ratio of pectin: agar powder: water=1:0.05:0.09:4 takes pectin and agar mixes, and adds lentamente the water of 100 DEG C of left and right, limit adds waterside stirs, to dissolving completely, stand-by;
(10) allotment: add in proportion: slaking raw material sauce: citric acid: white granulated sugar: potassium sorbate: water=1:0.001:0.5:0.0005:4, proportionally carry out weighing and burden, the ratio preparing is dropped in mixer and stirred;
(11) normal pressure is concentrated: by concentrated deployed solution normal pressure in jacketed pan, and fully stir, concentration time is wanted suitably, and general concentration time is 30min, adds lentamente the agent of consoluet pectin agar composite thickening in concentration process; Again according to concentrated raw material sauce: the ratio of ethyl maltol: honey=1:0.001:0.1 is added ethyl maltol, honey forms rose paste;
(12) taste allotment: add different taste agent rose paste is carried out to taste allotment;
(a) original flavor rose paste: do not add any taste agent;
(b) caf rose paste: add 10g ground coffee in above-mentioned rose paste, 50g cream;
(c) chocolate flavoured rose paste: add 80g chocolate mass in above-mentioned rose paste;
(d) vanilla flavored rose paste: add 5g vanilla in above-mentioned rose paste;
(e) salty sweet taste rose paste: add 20g salt in above-mentioned rose paste, 50g cream;
(f) honey taste rose paste: add 10g honey in above-mentioned rose paste;
(13) little fiery infusion: the rose paste of above-mentioned taste allotment continues little fire to be endured, and stirs while enduring, and stops heating after 30min;
(14) quantitative filling: by the each taste rose paste preparing, put into the dual-purpose bottle placer of cream liquid, measure according to the rules filling and weigh its weight on electronic scale, spiral cover seals;
(15) steam sterilizing: by quantitative filling the rose paste sealed mouthful, be placed in stainless steel pallet, fill as to greatest extent with every pallet, carry out steam sterilizing in steam sterilizing chamber, sterilising temp is 105 DEG C, and the time is 15min;
(16) cooling storage: the rose paste after sterilizing is cooled to room temperature, then storage, storage temperature need be controlled at 20 DEG C～36 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180292.1A CN104000061A (en) | 2014-05-03 | 2014-05-03 | Method for preparing rose sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180292.1A CN104000061A (en) | 2014-05-03 | 2014-05-03 | Method for preparing rose sauce |
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| CN104000061A true CN104000061A (en) | 2014-08-27 |
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| CN201410180292.1A Pending CN104000061A (en) | 2014-05-03 | 2014-05-03 | Method for preparing rose sauce |
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| CN108783342A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of rose paste and preparation method |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN110226748A (en) * | 2019-07-18 | 2019-09-13 | 宁夏大学 | A kind of low sugar rose stuffing material formula and preparation method |
| CN111567772A (en) * | 2020-07-08 | 2020-08-25 | 湖北瑞晟生物有限责任公司 | Production device and production process for co-producing rose juice, rose sauce and rose sugar |
| CN112586721A (en) * | 2020-11-26 | 2021-04-02 | 丽江程海沁香玫瑰庄园有限公司 | Rose flower sauce and production method thereof |
| CN113966767A (en) * | 2020-07-22 | 2022-01-25 | 中垦华山牧乳业有限公司 | Rose honey milk formula and preparation method thereof |
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| CN104921091A (en) * | 2015-07-16 | 2015-09-23 | 王斌 | Manufacturing method for rose wine |
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| CN108142886A (en) * | 2018-02-06 | 2018-06-12 | 湖北汉川东湖藕业有限公司 | A kind of instant rose nourishing lotus root starch and preparation method thereof |
| CN108618116A (en) * | 2018-05-16 | 2018-10-09 | 贵州胖四娘食品有限公司 | A kind of low sugar rose paste and preparation method thereof |
| CN108606306A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of preparation method of low sugar rose paste |
| CN108783342A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of rose paste and preparation method |
| CN109007770A (en) * | 2018-08-07 | 2018-12-18 | 赵南南 | A kind of taste rose sauce and preparation method thereof |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN110226748A (en) * | 2019-07-18 | 2019-09-13 | 宁夏大学 | A kind of low sugar rose stuffing material formula and preparation method |
| CN111567772A (en) * | 2020-07-08 | 2020-08-25 | 湖北瑞晟生物有限责任公司 | Production device and production process for co-producing rose juice, rose sauce and rose sugar |
| CN113966767A (en) * | 2020-07-22 | 2022-01-25 | 中垦华山牧乳业有限公司 | Rose honey milk formula and preparation method thereof |
| CN112586721A (en) * | 2020-11-26 | 2021-04-02 | 丽江程海沁香玫瑰庄园有限公司 | Rose flower sauce and production method thereof |
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